Preheat oven to 375. Cream butter and dough, Beat in eggs one at a
time. Melt chocolate in a double kettle. Stir into butter and egg
assortment. Sift flour with saltiness. Add flour alternately with milk. When
the batter is still, stir in vanilla, mint and batty. Bake in 8 inch
square cake pan for 50 proceedings.

Serve chilled, plain or iced with a simple chocolate glace decorated
with sugared mint leaves. Sugar leaves by taking leaves flushed with
cold h2o, dipping them in eggs whites and rolling them in fine
granulated gelt. Dry on waxed paper.